Crisp chinese pork

Yield: 8 servings

Measure Ingredient
2 pounds Boned pork butt or shoulder, fat trimmed and cut into 2\" chunks
2 \N Garlic cloves,minced/pressed
1 teaspoon Anise seed
½ teaspoon Ground cinnamon
½ teaspoon Ground cloves
¼ cup Soy sauce
6 cups Hot cooked rice
\N \N Thinly sliced green onion
\N \N Fresh cilantro sprigs
\N \N Hoisin or Chinese plum sauce

In a 4-5 quart pan on high heat, combine meat, garlic, anise seed, gorund cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil; cover and simmer until meat is very tender when pierced, about 1½ hours. Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often. Drain off fat.

With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven until pork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro, and hoisin to taste.

Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66 milligrams cholesterol.

~ Karin Andersen, Monarch Beach, California

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